A twist to classic ramen

Ramen noodles can be cooked in so many delicious ways. Not just in soups, but in salads, as delicious side dishes or as the background to many other ingredients. They are even good on their own, cooked in a tasty homemade broth.

Last week we stopped by the Mitsuwa Marketplace in Arlington Heights for a bit of Japanese inspiration. We stock up on ingredients and cooking magazines, and we came up with a super simple recipe that is good for any day of the week.

Ramen noodles with meatballs and steamed veggies - Ingredients

Beef bones (rib bones, neck bones, whatever is on sale)

½ Onion, peeled and roughly chopped

Fresh ginger, about 3 inches

Ramen noodles, about 2 small bundles, fresh or dry

1 Cup of grass-fed ground sirloin

2 cloves of garlic, minced

Bok choy, about 4 small bundles

Pumpkin, about 6 small slides (Kabocha works great)

Salt and pepper to taste

Olive oil to taste

First, prepare the broth in advance by covering the bones with twice the amount water. Add the onion and half the ginger and boil it on medium heat for about two hours. Remove foam with a spoon as it boils and strain once it cools. Let it rest in the fridge for at least two hours and remove the coating of fat that will form at the top.

When you are ready to eat, steam your veggies with a pinch of salt. Start with the pumpkin since it will take the longest to cook.

Make the meatballs by mixing the meat with the garlic and a pinch of salt and pepper. Form into small meatballs. Then, chop the rest of the ginger and sauté with a few drops of olive oil for about a minute. Add the meatballs and cook for about 5 minutes.

Reheat the broth and add salt and pepper to taste. Then, cook the noodles according to the instructions in the package.

Remove the noodles from the broth and serve on a bowl. Add the steamed veggies and the meatballs. Pour broth until it covers half the bowl and enjoy. (Serves 2)